A Divine Pavlova With Mango & Papaya

The classic pavlova is a dessert for every Australian table.

A mini pavlova is the perfect end to a Christmas lunch (or dinner) or any summer dinner party. What I love about pavlovas is that they can be a little messy, a little broken and a little slapdash, because the crunch of that meringue makes up for all the perfect imperfections.

This pavlova I have smothered in mango and papaya and paired it with Circa Home's Mango & Papaya candle. It's like wrapping yourself in mangos!

Ingredients

4 white eggs

1 cup (220g) caster sugar

3 tablespoons cornflour

1 teaspoon white vinegar

Whipped cream

1 mango

1 papaya

4 passionfruits

One bunch of fresh mint

Method

Preheat oven to 150c.

Place the egg whites in the bowl of an electric mixer and beat until soft peaks form.

Gradually add the sugar, beating well until the mixture is glossy.

Sift the cornflour over and add the vinegar and fold through.

Divide the mixture into six individual rounds on a baking tray lined with non-stick baking paper.

Place in the oven and reduce the heat to 120c. Cook for 1 hour.

Turn the oven off and allow the meringues to cool in the oven.

To serve, top with whipped cream and sliced mango ad papaya. Garnish with fresh mint.